Green Tomato Relish (Canning Option)

Green tomato relish, a tangy, sweet, and slightly spicy condiment, is like sunshine in a jar, bursting with late-summer flavor. It’s the perfect way to use those unripe tomatoes that stubbornly cling to the vine as the weather cools!

Imagine the satisfying crunch of a perfectly toasted sandwich, slathered with this vibrant relish. The bright acidity cuts through richness like a culinary superhero, leaving your taste buds singing. It’s a flavor adventure that you won’t want to miss.

Here’s why you’ll absolutely adore this recipe:

• Effortlessly transform your garden’s green tomatoes into a delightfully tangy and flavorful relish in just a few simple steps.
• Experience a symphony of flavors, where tart green tomatoes meet sweet peppers and onions, creating a perfect balance for your palate.
• The relish boasts a vibrant green hue, studded with colorful peppers and onions, making it an attractive addition to any table.
• Enjoy this relish on sandwiches, burgers, grilled meats, or as a zesty topping for your favorite appetizers, offering endless culinary possibilities.

Ingredients for Green Tomato Relish (Canning Option)

Here’s what you’ll need to make this delicious dish:

Green Tomatoes Choose firm, unripe tomatoes for the best texture and tartness in your relish.

Onions Yellow or white onions provide a foundational sweetness and aromatic depth to the relish.

Bell Peppers Red and green bell peppers add a touch of sweetness, color, and a satisfying crunch.

Apple Cider Vinegar This vinegar provides the necessary acidity to balance the sweetness and acts as a preserving agent for canning.

Granulated Sugar Sugar balances the tartness of the green tomatoes and contributes to the relish’s overall flavor profile.

Pickling Salt Pickling salt is pure sodium chloride without iodine or anti-caking agents, ensuring clear and safe canning.

Celery Seed Celery seed adds a subtle, earthy flavor that complements the other ingredients.

Mustard Seed Mustard seed provides a mild, pungent bite that enhances the relish’s complexity.

Ground Turmeric Turmeric contributes a warm, slightly peppery flavor and a beautiful golden hue to the relish.

Red Pepper Flakes Add a pinch of red pepper flakes for a touch of heat, adjusting to your spice preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Green Tomato Relish (Canning Option)

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Vegetables

Wash and chop the green tomatoes, onions, and bell peppers into small, even pieces. Uniform sizes ensure even cooking and a pleasing texture in the finished relish. For the tomatoes, remove any stems or blemishes.

Step 2: Combine Ingredients

In a large, non-reactive pot (stainless steel or enamel-coated), combine the chopped green tomatoes, onions, and bell peppers. Add the apple cider vinegar, granulated sugar, pickling salt, celery seed, mustard seed, ground turmeric, and red pepper flakes.

Step 3: Simmer the Relish

Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to low and simmer for approximately 60-90 minutes, or until the relish has thickened to your desired consistency. Stir occasionally to ensure even cooking and prevent burning.

Step 4: Prepare for Canning (Optional)

If you’re canning the relish, prepare your canning jars and lids according to USDA guidelines. This typically involves washing the jars in hot, soapy water and sterilizing them by boiling them for 10 minutes. Keep the jars hot until ready to fill.

Step 5: Fill and Process the Jars (Optional)

Carefully ladle the hot relish into the prepared canning jars, leaving 1/2 inch of headspace. Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic utensil. Wipe the rims of the jars clean, place the lids on top, and screw on the canning rings to fingertip tightness.

Step 6: Process in a Water Bath Canner (Optional)

Process the filled jars in a boiling water bath canner for the recommended time based on your altitude and jar size. Typically, pint jars require 15 minutes of processing. After processing, turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes before removing them to a towel-lined surface to cool completely.

Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s properly sealed. Unsealed jars should be refrigerated and used within a few weeks.

Serve this vibrant green tomato relish alongside grilled chicken, beef, or lamb. It’s also amazing on sandwiches, burgers, or as a side with your favorite egg dishes. Enjoy!

Perfecting the Cooking Process

To achieve relish nirvana, start by prepping all your veggies. This ensures everything cooks evenly. Next, sauté the onions until translucent before adding the other ingredients. This foundational step builds a sweet and savory flavor base. Finally, simmer gently to meld all flavors into a cohesive harmony.

Add Your Touch

Feel free to experiment with different types of peppers for varying heat levels. Want it sweeter? Add a diced apple or pear. Not a fan of mustard seeds? Try celery seeds or a dash of smoked paprika for a smoky depth. This recipe is a canvas for your culinary creativity.

Storing & Reheating

Once canned, your green tomato relish should be stored in a cool, dark place. If you’re not canning, store it in an airtight container in the refrigerator for up to two weeks. Reheating isn’t usually necessary as relish is best enjoyed cold or at room temperature.

• Don’t skip the simmering step. It allows the flavors to truly meld together, creating a richer, more complex relish.

• Taste as you go! Adjust the sweetness, acidity, or spice levels to suit your personal preferences. It’s your relish, after all.

• Use high-quality vinegar for the best flavor. Apple cider vinegar or white vinegar both work well, but choose one you genuinely enjoy.

(Personal anecdote formated as paragraph subheading)

I remember the first time I made this, I accidentally doubled the vinegar. My family still jokes about “that puckering relish” years later. Lesson learned: measure carefully!

Unripe Wonders: The Magic of Green Tomatoes

Green tomatoes. Those little, stubborn spheres of summer that refuse to blush red. What do you do with them? Do you let them languish on the vine, silently mocking your gardening efforts? Or do you embrace their tart, tangy potential? I choose the latter! Forget those sad, anemic salads. We’re diving headfirst into the wonderful world of green tomato relish, a canning option included!

This isn’t your grandma’s boring pickle recipe. We’re talking about a vibrant, flavorful condiment that will wake up your taste buds and make your burgers sing. This recipe is about transforming those unripe tomatoes into something truly special. Think of it as a culinary makeover, a Cinderella story for the garden’s underdogs. And the best part? It’s surprisingly easy, even if you’re kitchen-challenged like yours truly.

Why Green Tomato Relish? Why Now?

Okay, so maybe you’re thinking, “Relish? Really?” I get it. Relish often gets a bad rap, relegated to the condiment graveyard alongside mystery mustard and questionable ketchup packets. But trust me, this green tomato relish is different. It’s got a zing, a zest, a certain je ne sais quoi that will elevate everything it touches.

Imagine a juicy, grilled turkey burger topped with a generous spoonful of this tangy concoction. The sweetness of the tomatoes, the subtle heat of the peppers, and the satisfying crunch of the onions all come together in perfect harmony. Or picture yourself slathering it on a turkey sandwich for a lunchtime pick-me-up that will banish those afternoon slumps. It’s the perfect accompaniment to any poultry-based dish!

Plus, let’s be honest, there’s something deeply satisfying about using up those green tomatoes that would otherwise go to waste. It’s like sticking it to Mother Nature, saying, “Ha! You thought you could defeat me with your stubborn fruit? Think again!” And if you’re into canning, this recipe is your ticket to a pantry full of homemade goodness that will last you through the winter months. Consider it edible sunshine in a jar, a reminder of summer’s bounty even when the snow is falling outside. So, are you ready to join the green tomato revolution?

Gathering Your Arsenal: Ingredients for Success

Now that I’ve convinced you that green tomato relish is the best thing since sliced bread (or, you know, turkey bacon), let’s talk ingredients. Don’t worry, you don’t need any fancy equipment or exotic spices. Just a few simple, readily available ingredients and a can-do attitude.

Here’s what you’ll need:

• **Green Tomatoes:** Obviously! Aim for about 4 pounds, roughly chopped. The size of the chop depends on your preference.
• **Onions:** Yellow or white onions work best. About 2 cups, diced.
• **Bell Peppers:** Red, green, or a mix for color! About 2 cups, diced.
• **Hot Peppers:** Jalapeños, serranos, or even a pinch of cayenne pepper for a kick! Adjust to your heat tolerance. Start small; you can always add more.
• **Vinegar:** White vinegar is the classic choice, but apple cider vinegar adds a nice complexity. About 2 cups.
• **Sugar:** Granulated sugar is the standard, but you could also use honey or maple syrup for a more natural sweetness. About 1 cup, adjust to taste.
• **Mustard Seeds:** Adds a subtle tang and crunch. About 2 tablespoons.
• **Celery Seeds:** For a savory depth. About 1 teaspoon.
• **Turmeric:** Just a pinch for color and a hint of earthiness.
• **Salt & Pepper:** To taste, of course!

See? Nothing scary or intimidating. Most of these ingredients are probably already lurking in your fridge or pantry. And if not, a quick trip to the grocery store will set you up for relish-making success.

Let’s Get Cooking: The Green Tomato Relish Recipe

Alright, enough chit-chat. Let’s get down to business and make some seriously delicious green tomato relish. This recipe is surprisingly simple, but a few key steps will ensure a perfect end result.

**Yields: ** About 6-8 pint jars

**Prep time: ** 30 minutes

**Cook time: ** 1 hour

**Ingredients: **

• 4 pounds green tomatoes, roughly chopped
• 2 cups yellow or white onions, diced
• 2 cups bell peppers (red, green, or mixed), diced
• 1-2 jalapeños or serrano peppers, seeded and minced (optional)
• 2 cups white vinegar or apple cider vinegar
• 1 cup granulated sugar (or honey/maple syrup to taste)
• 2 tablespoons mustard seeds
• 1 teaspoon celery seeds
• Pinch of turmeric
• Salt and pepper to taste

**Instructions: **

1. **Prep the Veggies: ** Wash and chop all the vegetables according to the ingredient list. Remember to seed the hot peppers if you’re using them, unless you’re a glutton for punishment.

2. **Combine Ingredients: ** In a large, heavy-bottomed pot, combine all the ingredients. Give it a good stir to ensure everything is evenly distributed.

3. **Bring to a Boil: ** Place the pot over medium-high heat and bring the mixture to a rolling boil. This is where the magic starts to happen.

4. **Simmer and Stir: ** Once boiling, reduce the heat to low and simmer for about 1 hour, or until the relish has thickened to your desired consistency. Stir frequently to prevent sticking and burning. This is crucial! Nobody wants burnt relish.

5. **Taste and Adjust: ** As the relish simmers, taste it periodically and adjust the seasonings as needed. Add more sugar if it’s too tart, more salt if it’s too bland, or more hot peppers if you’re feeling brave.

6. **Canning (Optional): ** If you want to can your relish for long-term storage, prepare your canning jars according to standard canning procedures. Ladle the hot relish into the sterilized jars, leaving 1/2 inch of headspace. Process in a boiling water bath for 15 minutes for pint jars.

7. **Cool and Enjoy: ** If you’re not canning, let the relish cool completely before transferring it to airtight containers and storing it in the refrigerator. It will taste even better after a day or two, as the flavors have a chance to meld together.

And there you have it! Homemade green tomato relish that will make your taste buds sing. Now go forth and conquer those burgers, sandwiches, and anything else that needs a little extra zing!

Canning Like a Pro: Preserving Your Relish for Later

So, you’ve made a glorious batch of green tomato relish, and now you’re wondering, “How do I make this last longer than a week in the fridge?” The answer, my friend, is canning! Canning might seem intimidating, but with a little guidance, it’s actually quite simple and incredibly rewarding. Here’s a basic overview of the canning process:

1. **Sterilize Your Jars: ** This is the most crucial step. Wash your jars, lids, and rings in hot, soapy water. Then, place the jars in a large pot of boiling water for 10 minutes to sterilize them. Remove the jars and lids with tongs and let them air dry on a clean towel.

2. **Prepare Your Canning Pot: ** Fill a large, deep pot with enough water to cover the jars by at least 1 inch. Bring the water to a boil.

3. **Fill the Jars: ** Ladle the hot relish into the sterilized jars, leaving 1/2 inch of headspace. Use a clean utensil to remove any air bubbles. Wipe the rims of the jars with a damp cloth.

4. **Seal the Jars: ** Place the lids on the jars and screw on the rings finger-tight. Don’t overtighten!

5. **Process in Boiling Water: ** Carefully lower the jars into the boiling water, ensuring they are completely submerged. Process for 15 minutes for pint jars.

6. **Cool and Check Seals: ** Remove the jars from the boiling water and place them on a towel-lined surface to cool completely. As they cool, you should hear a “pop” sound, indicating that the jars have sealed properly. After 24 hours, check the seals by pressing down on the center of the lid. If the lid doesn’t flex, it’s sealed. If it flexes, the jar didn’t seal and should be refrigerated and used within a week, or reprocessed with a new lid.

Canned green tomato relish can be stored in a cool, dark place for up to a year. It’s the perfect way to enjoy the taste of summer all year round!

Serving Suggestions: Beyond the Burger

Okay, so you’ve got a jar (or several) of homemade green tomato relish. Now what? While it’s undeniably delicious on a burger, there are so many other ways to enjoy this versatile condiment. Here are a few ideas to get you started:

• **Sandwiches:** Spread it on turkey, chicken, or even grilled vegetable sandwiches for a tangy kick.
• **Salads:** Add a spoonful to your favorite salad dressing for a burst of flavor.
• **Dips:** Mix it with cream cheese or sour cream for a quick and easy dip for crackers or vegetables.
• **Grilled Meats:** Serve it alongside grilled chicken, turkey, or even a plant-based steak for a flavorful accompaniment.
• **Tacos:** Top your tacos with a dollop of green tomato relish for a unique and zesty twist.
• **Eggs:** Spoon it over scrambled eggs or omelets for a savory breakfast treat.
• **Cheese Boards:** Add a small bowl of relish to your cheese board for a sweet and tangy contrast to the creamy cheeses.

The possibilities are endless! Don’t be afraid to experiment and find your own favorite ways to enjoy this delicious condiment.

Troubleshooting: When Things Go Wrong (and How to Fix Them)

Even the most seasoned cooks encounter occasional kitchen mishaps. If you’re having trouble with your green tomato relish, don’t despair! Here are a few common problems and how to fix them:

• **Relish is Too Tart:** Add more sugar, honey, or maple syrup to balance the acidity.
• **Relish is Too Sweet:** Add a splash of vinegar or a pinch of salt to cut the sweetness.
• **Relish is Too Watery:** Continue simmering until the excess liquid evaporates and the relish thickens.
• **Relish is Too Spicy:** Add a dollop of sour cream or yogurt to cool down the heat.
• **Relish is Too Bland:** Add more salt, pepper, or other seasonings to boost the flavor.

Remember, cooking is all about experimentation. Don’t be afraid to adjust the recipe to suit your own tastes and preferences. And most importantly, have fun!

Conclusion for Green Tomato Relish (Canning Option) :

This Green Tomato Relish (Canning Option) is more than just a condiment; it’s a burst of sunshine in a jar, capturing the fleeting flavors of late summer. The slight tang of the green tomatoes, the sweetness of the onions and peppers, and the zing of spices create a symphony of flavors that’s simply irresistible. Whether you’re slathering it on a sandwich or stirring it into your favorite dip, this relish will add a touch of homemade goodness to any dish. Plus, with the canning option, you can enjoy that taste of summer all year round.

Print

FAQs :

How long does Green Tomato Relish (Canning Option) last?

Properly canned green tomato relish will last for at least a year, maybe even two, in a cool, dark pantry. Keep in mind, though, that the quality might start to degrade after the first year, so it’s best to use it up within that timeframe. Once opened, treat it like any other relish and keep it refrigerated. You will have it good for about two weeks or so. But let’s be honest, a jar of this homemade goodness isn’t going to last that long once you taste it. It’s too delicious!

Can I make this Green Tomato Relish spicier?

Absolutely! If you’re a fan of heat, feel free to crank up the spice level. Add a finely chopped jalapeño or two (remove the seeds for less heat). You can also add a pinch of cayenne pepper or a dash of your favorite hot sauce. Taste as you go, and adjust the spices to your liking. Remember, you can always add more spice, but you can’t take it away! Consider roasting your peppers too for extra flavor and better heat.

What are some creative ways to use Green Tomato Relish?

Besides the obvious (sandwiches and burgers, of course!), Green Tomato Relish (Canning Option) is surprisingly versatile. Stir it into potato salad or egg salad for a zesty kick. Use it as a topping for grilled chicken or fish. Mix it with cream cheese for a flavorful dip. Spread it on crackers with some sharp cheddar cheese. You can even add a spoonful to your favorite chili recipe for a tangy twist. Don’t be afraid to experiment, that is the best way to find new uses!

Can I use different types of vinegar in this Green Tomato Relish Recipe?

While white vinegar is a standard choice for canning due to its consistent acidity, you can certainly experiment with other vinegars. Apple cider vinegar will add a slightly sweeter and fruitier note, which pairs well with the green tomatoes. White wine vinegar will provide a more delicate flavor. Just make sure to use a vinegar with at least 5% acidity to ensure proper preservation. Don’t use things like balsamic as it does not have the required acidity.